EP0647409A1 - Process for dividing a rectangular block of frozen food into portions - Google Patents
Process for dividing a rectangular block of frozen food into portions Download PDFInfo
- Publication number
- EP0647409A1 EP0647409A1 EP94111921A EP94111921A EP0647409A1 EP 0647409 A1 EP0647409 A1 EP 0647409A1 EP 94111921 A EP94111921 A EP 94111921A EP 94111921 A EP94111921 A EP 94111921A EP 0647409 A1 EP0647409 A1 EP 0647409A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- stage
- division
- portions
- frozen food
- block
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/10—Moulding
Definitions
- the invention relates to a method for portioning a cuboid block of frozen food, in particular fish or meat, by multi-stage division into smaller, uniformly sized units with straight cut surfaces from stage to stage.
- a frozen food block is divided using several saw blades or bandsaw blades.
- saw blades with as thin a blade as possible, in particular disks with diamond chips are used.
- a large part of the resulting machined material can be collected and applied to the smaller units again. The cutting loss can be minimized by these measures.
- the invention has for its object to improve a method of the type mentioned in terms of the yield of the portions from the cuboid block from frozen food.
- This object is achieved in that the smaller units are shaped by pressing after a plurality of division stages, but at least after the last division stage, in such a way that the shape obtained is either the desired final shape or for the further division stage (s) with regard to the desired stage Final form is cheaper.
- the focus during the division is primarily on the predetermined final weight regardless of the final shape. It is therefore possible to adhere exactly to the specified weight per serving.
- the final shape plays a minor role because it can be achieved through the forming process. Therefore, the cuts in multi-stage parts can also be made in such a way that the sum of the cut surfaces in multi-stage parts is smaller compared to a method in which the portions are obtained only by multi-stage parts. This has the further effect that the unavoidable cutting loss can be kept small. Since the specified weight of the portion can be adhered to very precisely with the method according to the invention, no additional weight needs to be given away.
- a format is obtained which differs in only one dimension from the portion with the somewhat higher weight. For example, with a flat portion, it is recommended that the smaller volume in a smaller thickness to accommodate, so that there are no problems in terms of packaging.
- the portion can be given any desired shape.
- the final shape can be deceptively similar to the shape of a fillet cut from fresh fish or fresh meat.
- pressing can be carried out with several smaller units at the same time.
- Different types of food can be composed in this way.
- One example is a cordondian, in which two smaller units of meat with a portion of cheese in between are formed together by pressing.
- a cuboid block made of frozen food intended for portioning has the dimensions mentioned in FIG. 1. These dimensions result after trimming the block frozen in the meat factory or fish factory.
- this block is divided into three bars with a width of 84.26 mm.
- the bars are divided into plates with a thickness of 20.5 mm.
- the plates are divided into a width of 39.61 mm.
- the cuboid shape thus obtained is the preform for the subsequent forming step. In a closed form on all sides, the portion is given the trapezoidal shape shown in FIG.
- the portioning takes place exclusively by dividing.
- the block is divided into bars, in this case in two bars, with a width of 126.7 mm by one in a first division stage Split division split.
- a comparison of the trapezoidal portion according to FIG. 2 according to the invention with the trapezoidal portion of FIG. 3 according to the prior art shows that the length and width ratios important for packaging purposes are the same in both cases.
- the portion according to the invention is only slightly smaller in height. However, this slight deviation is of no practical importance. It is crucial that in the prior art the portion is 70.98 g and thus significantly above the target weight of 67 g, while in the portion according to the invention the target Weight of 67 g is observed taking into account the permissible tolerance. As a result, the yield per block is 100 portions in the prior art method and 108 portions in the invention.
- the shape of the desired portion need not be strictly geometric, that is to say a cuboid or trapezoidal shape or the like, but can have any shape if the forming stage is the last stage of the processing.
- the mold determines the shape of the portion.
Abstract
Description
Die Erfindung bezieht sich auf ein Verfahren zum Portionieren eines quaderförmigen Blockes aus tiefgefrorenem Lebensmittel, insbesondere Fisch oder Fleisch, durch mehrstufiges Teilen in von Stufe zu Stufe kleinere, gleichformatige Einheiten mit geraden Schnittflächen.The invention relates to a method for portioning a cuboid block of frozen food, in particular fish or meat, by multi-stage division into smaller, uniformly sized units with straight cut surfaces from stage to stage.
In der Regel erfolgt das Teilen eines tiefgefrorenen Lebensmittelsblockes mittels mehrerer Sägeblätter oder Sägebänder. Damit der dabei anfallende Anteil an zerspantem Gut möglichst klein gehalten wird, setzt man möglichst dünnblättrige Sägeblätter, insbesondere mit Diamantsplittern besetzte Scheiben, ein. Ein großer Teil des dabei entstehenden zerspanten Gutes kann aufgefangen und wieder auf die kleineren Einheiten aufgetragen werden. Durch diese Maßnahmen läßt sich der Schnittverlust minimieren.As a rule, a frozen food block is divided using several saw blades or bandsaw blades. In order to keep the amount of machined material as small as possible, saw blades with as thin a blade as possible, in particular disks with diamond chips, are used. A large part of the resulting machined material can be collected and applied to the smaller units again. The cutting loss can be minimized by these measures.
Allein mit dieser Art der Minimierung des Schnittverlustes läßt sich aber nicht in jedem Fall eine maximale Ausbeute an Portionen aus einem quaderförmigen Block erreichen. Das liegt daran, daß bei einem in seinem Format vorgegebenen Block (l = 482 mm; b = 254 mm; h = 62,7 mm) Portionen mit einem bestimmten Gewicht (mindestens 67 g) und im wesentlichen vorgegebenem Format durch mehrstufiges Teilen in immer kleinere gleichformatige Einheiten (l = 126,7; b = 70/25,32 mm, h = 12,06 mm) in der Regel nur unter Inkaufnahme eines gewissen Übergewichtes der einzelnen Portionen erreicht werden kann, wenn nicht ein nicht aufteilbarer Rest beim Portionieren übrigbleiben soll.However, this type of minimizing the cutting loss alone does not always enable a maximum yield of portions from a cuboid block. The reason for this is that with a block specified in its format (l = 482 mm; w = 254 mm; h = 62.7 mm), portions with a certain weight (at least 67 g) and an essentially specified format by means of multi-stage division into always smaller units of the same format (l = 126.7; w = 70 / 25.32 mm, h = 12.06 mm) can usually only be achieved by accepting a certain excess weight of the individual portions, if not a portion that cannot be divided up should remain.
Der Erfindung liegt die Aufgabe zugrunde, ein Verfahren der eingangs genanten Art hinsichtlich der Ausbeute der Portionen aus dem quaderförmigen Block aus tiefgefrorenem Lebensmittel zu verbessern.The invention has for its object to improve a method of the type mentioned in terms of the yield of the portions from the cuboid block from frozen food.
Diese Aufgabe wird dadurch gelöst, daß die kleineren Einheiten nach mehreren Teilungsstufen, mindestens jedoch nach der letzten Teilungsstufe durch Pressen derart umgeformt werden, daß die dabei erhaltene Form entweder die gewünschte Endform ist oder für die weitere (n) Teilungsstufe (n) hinsichtlich der gewünschten Endform günstiger ist.This object is achieved in that the smaller units are shaped by pressing after a plurality of division stages, but at least after the last division stage, in such a way that the shape obtained is either the desired final shape or for the further division stage (s) with regard to the desired stage Final form is cheaper.
Bei dem erfindungsgemäßen Verfahren ist das Augenmerk beim Teilen primär auf das vorgegebene Endgewicht ohne Rücksicht auf die Endform gerichtet. Deshalb ist es möglich, das vorgegebene Gewicht pro Portion exakt einzuhalten. Die Endform spielt dabei eine untergeordnete Rolle, weil sie durch den Umformvorgang erreicht werden kann. Deshalb lassen sich die Schnitte beim mehrstufigen Teilen auch so legen, daß die Summe der Schnittflächen beim mehrstufigen Teilen im Vergleich zu einem Verfahren, bei dem ausschließlich durch mehrstufiges Teilen die Portionen erhalten werden, kleiner ist. Das hat den weiteren Effekt, daß der nicht zu vermeidende Schnittverlust klein gehalten werden kann. Da mit dem erfindungsgemäßen Verfahren das vorgegebene Gewicht der Portion sehr genau eingehalten werden kann, braucht kein Zusatzgewicht mehr verschenkt zu werden. Im Vergleich zu einem bekannten Verfahren, bei dem das Portionieren ausschließlich durch mehrstufiges Teilen erfolgt, erhält man ein Format, das nur in einer Dimension von der Portion mit dem etwas höheren Gewicht abweicht. Beispielsweise bei einer flachen Portion empfiehlt es sich, das geringere Volumen in einer geringeren Dicke unterzubringen, so daß es verpackungstechnisch keine Probleme gibt.In the method according to the invention, the focus during the division is primarily on the predetermined final weight regardless of the final shape. It is therefore possible to adhere exactly to the specified weight per serving. The final shape plays a minor role because it can be achieved through the forming process. Therefore, the cuts in multi-stage parts can also be made in such a way that the sum of the cut surfaces in multi-stage parts is smaller compared to a method in which the portions are obtained only by multi-stage parts. This has the further effect that the unavoidable cutting loss can be kept small. Since the specified weight of the portion can be adhered to very precisely with the method according to the invention, no additional weight needs to be given away. Compared to a known method, in which the portioning is carried out exclusively by multi-stage division, a format is obtained which differs in only one dimension from the portion with the somewhat higher weight. For example, with a flat portion, it is recommended that the smaller volume in a smaller thickness to accommodate, so that there are no problems in terms of packaging.
Sofern die Umformstufe den Teilungsstufen nachgeordnet ist, läßt sich der Portion jede gewünschte Form geben. So kann die Endform der Form eines aus Frischfisch oder Frischfleisch geschnittenen Filets täuschend ähnlich sein.If the forming stage is subordinate to the division stages, the portion can be given any desired shape. The final shape can be deceptively similar to the shape of a fillet cut from fresh fish or fresh meat.
Es ist bekannt, daß das Pressen auf die Qualität des Lebensmittels Einfluß hat. Deshalb sollte der Verformungsgrad nicht allzu groß sein. Gute Ergebnisse hat man mit einem Verformungsgrad von maximal 50 %, besser noch maximal 30 %, erzielt. Durch eine derart geringe Verformung kann auch die Qualtität des Lebensmittels gesteigert werden. So wird durch das Pressen Fleisch zarter.It is known that pressing affects the quality of the food. Therefore, the degree of deformation should not be too large. Good results have been achieved with a maximum degree of deformation of 50%, better still a maximum of 30%. Such low deformation can also increase the quality of the food. Pressing makes meat tender.
Sofern die Umformung durch Pressen am Ende der Teilungsstufen erfolgt, kann das Pressen mit mehreren kleineren Einheiten gleichzeitig erfolgen. Auf diese Art und Weise lassen sich verschiedenartige Lebensmittel komponieren. Als Beispiel sei ein Cordon Bleu genannt, bei dem zwei kleinere Einheiten aus Fleisch mit einer dazwischenliegenden Portion aus Käse gemeinsam durch Pressen umgeformt werden.If the forming is carried out by pressing at the end of the division stages, pressing can be carried out with several smaller units at the same time. Different types of food can be composed in this way. One example is a cordon bleu, in which two smaller units of meat with a portion of cheese in between are formed together by pressing.
Im folgenden wird die Erfindung anhand einer Zeichnung näher erläutert. Im einzelnen zeigen:
- Figur 1
- einen quaderförmigen Block aus einem tiefgefrorenem Lebensmittel mit den angedeuteten Teilungsebenen,
- Figur 2
- ein aus der kleinsten Einheit nach dem mehrstufigen Teilen des Blockes gemäß Figur 1 umgeformte Portion
und - Figur 3
- einen quaderförmigen Block aus einem tiefgefrorenem Lebensmittel mit nach herkömmlichen Verfahren gelegten Teilungsebenen.
- Figure 1
- a cuboid block from a frozen food with the indicated division levels,
- Figure 2
- a portion formed from the smallest unit after the multi-stage division of the block according to FIG
and - Figure 3
- a cuboid block from a frozen food with division levels laid according to conventional methods.
Ein zum Portionieren bestimmter quaderförmiger Block aus tiefgefrorenem Lebensmittel hat die in Figur 1 genannten Abmessungen. Diese Abmessungen ergeben sich nach dem Besäumen des in der Fleischfabrik oder Fischfabrik tiefgefrorenen Blockes.A cuboid block made of frozen food intended for portioning has the dimensions mentioned in FIG. 1. These dimensions result after trimming the block frozen in the meat factory or fish factory.
Dieser Block wird in einer ersten Teilungsstufe in drei Riegel mit einer Breite von 84,26 mm aufgeteilt. In einer zweiten Teilungsstufe erfolgt die Aufteilung der Riegel in Platten mit einer Dicke von 20,5 mm. In einer dritten Teilungsstufe erfolgt die Aufteilung der Platten auf eine Breite von 39,61 mm. Die so erhaltene Quaderform ist die Vorform für die anschließende Umformstufe. In einer allseits geschlossenen Form erhält die Portion die in Figur 2 dargestellte Trapezform.In a first division stage, this block is divided into three bars with a width of 84.26 mm. In a second division stage, the bars are divided into plates with a thickness of 20.5 mm. In a third division, the plates are divided into a width of 39.61 mm. The cuboid shape thus obtained is the preform for the subsequent forming step. In a closed form on all sides, the portion is given the trapezoidal shape shown in FIG.
Bei dieser Art der Portionierung erhält man aus dem Block mit einem Gewicht von 7,48 kg 108 Portionen mit einem Produktgewicht von 66,72 g, das im Toleranzbereich des angestrebten Gewichtes von 67 g liegt.With this type of portioning, 108 blocks with a product weight of 66.72 g are obtained from the block with a weight of 7.48 kg, which is within the tolerance range of the target weight of 67 g.
Bei dem bekannten Portionierverfahren der Figur 3 erfolgt das Portionieren ausschließlich durch Teilen.In the known portioning method of FIG. 3, the portioning takes place exclusively by dividing.
Ähnlich dem erfindungsgemäßen Verfahren wird in einer ersten Teilungsstufe der Block in Riegel, in diesem Fall in zwei Riegel, mit einer Breite von 126,7 mm durch einen Teilungsschnitt aufgeteilt.Similar to the method according to the invention, the block is divided into bars, in this case in two bars, with a width of 126.7 mm by one in a first division stage Split division split.
In der zweiten Teilungsstufe erfolgt eine Aufteilung in Platten, indem die Riegel in vier Teilungsebenen geteilt werden. In der letzten Teilungsstufe erfolgt dann ein Quer- und Diagonalschnitt, um die gewünschte Trapezform zu erhalten.In the second division stage, there is a division into panels by dividing the bars into four division levels. In the last division stage, a cross and diagonal cut is made to obtain the desired trapezoidal shape.
Ein Vergleich der trapezförmigen Portion gemaß Figur 2 nach der Erfindung mit der trapezförmigen Portion der Figur 3 nach dem Stand der Technik zeigt, daß die für Verpackungszwecke wichtigen Längen- und Breitenverhältnisse in beiden Fällen gleich sind. Lediglich in der Höhe ist die Portion nach der Erfindung etwas kleiner. Diese geringe Abweichung ist aber ohne praktische Bedeutung. Entscheidend ist, daß im Stand der Technik die Portion 70,98 g und damit erheblich über dem angestrebten Gewicht von 67 g liegt, während bei der erfindungsgemäßen Portion das angestrebte
Gewicht von 67 g unter Berücksichtigung der zulässigen Toleranz eingehalten ist. Das führt dazu, daß bei dem Verfahren nach dem Stand der Technik die Ausbeute pro Block 100 Portionen und bei der Erfindung 108 Portionen beträgt.A comparison of the trapezoidal portion according to FIG. 2 according to the invention with the trapezoidal portion of FIG. 3 according to the prior art shows that the length and width ratios important for packaging purposes are the same in both cases. The portion according to the invention is only slightly smaller in height. However, this slight deviation is of no practical importance. It is crucial that in the prior art the portion is 70.98 g and thus significantly above the target weight of 67 g, while in the portion according to the invention the target
Weight of 67 g is observed taking into account the permissible tolerance. As a result, the yield per block is 100 portions in the prior art method and 108 portions in the invention.
Die Vorteile des erfindungsgemäßen Verfahrens mit der hohen Ausbeute ergeben sich auch dann, wenn in einer Zwischenstufe die Umformung erfolgt. Denkbar wäre, daß nach der ersten Teilungsstufe, in der die Riegel mit der Breite von 84,26 mm erhalten werden, ein Umformen dergestalt stattfindet, daß die Riegel eine Breite von 126,7 und eine Länge von rund 580 mm erhalten. In anschließenden Teilungsstufen erfolgt dann eine Querteilung und Diagonalteilung der Riegel und in einer letzten Stufe oder umgekehrt die Aufteilung in die dünnen, trapezförmigen Portionen.The advantages of the method according to the invention with the high yield also result if the shaping takes place in an intermediate stage. It would be conceivable that after the first division stage, in which the bars with the width of 84.26 mm are obtained, reshaping takes place in such a way that the bars have a width of 126.7 and a length of approximately 580 mm. In the subsequent division stages, the bars are then divided diagonally and diagonally, and in a last stage or vice versa, the division into the thin, trapezoidal portions.
Diese Gegenüberstellung zeigt die Überlegenheit des erfindungsgemäßen Verfahrens. Ein weiterer Vorteil der Erfindung besteht aber darin, daß die Form der gewünschten Portion nicht streng geometrisch zu sein braucht, also eine Quaderform oder Trapezform oder ähnliches, sondern jede beliebige Form haben kann, wenn die Umformstufe die letzte Stufe der Bearbeitung ist. Die Pressform bestimmt die Form der Portion.This comparison shows the superiority of the inventive method. Another advantage of the invention, however, is that the shape of the desired portion need not be strictly geometric, that is to say a cuboid or trapezoidal shape or the like, but can have any shape if the forming stage is the last stage of the processing. The mold determines the shape of the portion.
Claims (3)
dadurch gekennzeichnet, daß die kleineren Einheiten nach mehreren Teilungsstufen, mindestens jedoch nach der letzten Teilungsstufe durch Pressen derart umgeformt werden, daß die dabei erhaltene Form entweder die gewünschte Endform ist oder für die weiteren (n) Teilungsstufe (n) hinsichtlich der gewünschten Endform günstiger ist.Process for portioning a cuboid block of frozen food, in particular fish or meat, by multi-stage division into smaller, uniformly sized units with straight cut surfaces from stage to stage,
characterized in that the smaller units are formed by pressing after a plurality of division stages, but at least after the last division stage, in such a way that the shape obtained is either the desired final shape or is more favorable for the further division stage (s) with regard to the desired final shape .
dadurch gekennzeichnet, daß der Verformungsgrad bei der Umformung maximal 50 % beträgt.Method according to claim 1,
characterized in that the degree of deformation during the forming is a maximum of 50%.
dadurch gekennzeichnet, daß der Verformungsgrad bei der Umformung maximal 30 % beträgt.Method according to claim 2,
characterized in that the degree of deformation during the deformation is a maximum of 30%.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE4334107A DE4334107C1 (en) | 1993-10-06 | 1993-10-06 | Process for portioning a cuboid block from frozen food |
| DE4334107 | 1993-10-06 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| EP0647409A1 true EP0647409A1 (en) | 1995-04-12 |
Family
ID=6499561
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| EP94111921A Withdrawn EP0647409A1 (en) | 1993-10-06 | 1994-07-30 | Process for dividing a rectangular block of frozen food into portions |
Country Status (3)
| Country | Link |
|---|---|
| EP (1) | EP0647409A1 (en) |
| DE (1) | DE4334107C1 (en) |
| NO (1) | NO943728L (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1998052725A1 (en) * | 1997-05-22 | 1998-11-26 | Heinz Nienstedt Maschinenfabrik Gmbh | Method for dividing a cubed block of deep frozen food into portions with a precise volume |
| FR2787679A1 (en) * | 1998-12-28 | 2000-06-30 | Davigel Sa | METHOD AND DEVICE FOR FORMING MEAT OR FISH FILLETS UNDER PRESSURE |
| WO2000057732A1 (en) * | 1999-03-31 | 2000-10-05 | Aew International Limited | Forming of frozen foodstuffs |
| WO2006053601A1 (en) * | 2004-11-16 | 2006-05-26 | Nienstedt Gmbh | Method for producing portions of meat |
| CN100548600C (en) * | 2004-04-05 | 2009-10-14 | 斯坎瓦格特国际公司 | The use in this device of the method and apparatus of portion cutting of food items and cutting equipment |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE19612029C1 (en) * | 1996-03-27 | 1997-07-10 | Nienstedt Heinz Maschf | Process and assembly reduces blocks of frozen fish to fish fingers |
| DE19733855A1 (en) * | 1997-05-22 | 1998-11-26 | Nienstedt Heinz Maschf | Process for portioning a cuboid block from frozen food in volume-accurate portions |
| DE19732206C1 (en) * | 1997-07-26 | 1998-10-22 | Nienstedt Heinz Maschf | Additive, e.g. spices, preservatives, etc., for frozen foods |
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|---|---|---|---|---|
| FR2230305A1 (en) * | 1973-05-24 | 1974-12-20 | Unilever Nv | Frozen food moulding machine for fish fingers etc. - shears prod. to non-rectangular shape prior to mould ejection |
| US3977315A (en) * | 1975-02-24 | 1976-08-31 | Bettcher Industries, Inc. | Food press and dies |
| US4072763A (en) * | 1976-09-20 | 1978-02-07 | Clyde Mart | Meat product and method of making same |
| FR2498972A1 (en) * | 1981-01-30 | 1982-08-06 | Nagema Veb K | DEVICE FOR CUTTING FOOD PRODUCTS, PARTICULARLY IN STRIPS, CUBES OR THE LIKE |
| US4474823A (en) * | 1981-05-19 | 1984-10-02 | Nippon Suisan Kaisha, Ltd. | Method of forming fillets |
| DE3402611A1 (en) * | 1984-01-26 | 1985-08-01 | Siegfried 2222 Marne Schwarz | Process and apparatus for the production and preservation of fish pieces, in particular from pollack, cod or similar gadoid species |
| JPS60168353A (en) * | 1984-02-10 | 1985-08-31 | Nichiro Gyogyo Kk | Production of layered frozen food |
| EP0168909A2 (en) * | 1984-07-12 | 1986-01-22 | Stein Associates, Inc. | Frozen block process for vegetable or fruit convenience foods |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE2715535C3 (en) * | 1977-04-07 | 1979-12-13 | Karl 2850 Bremerhaven Hartmann | Method and device for the production of individual portions from blocks of frozen food |
| DE3713421C1 (en) * | 1987-01-28 | 1988-08-04 | Heinz Nienstedt | Method and device for dividing a block of frozen, in particular deep-frozen, food or feed into smaller units |
| DD278934A1 (en) * | 1988-12-29 | 1990-05-23 | Inst Hochseefischerei | METHOD AND DEVICE FOR PRODUCING MOLDINGS FROM FREEZED STRUCTURED MATERIAL |
-
1993
- 1993-10-06 DE DE4334107A patent/DE4334107C1/en not_active Expired - Lifetime
-
1994
- 1994-07-30 EP EP94111921A patent/EP0647409A1/en not_active Withdrawn
- 1994-10-05 NO NO943728A patent/NO943728L/en unknown
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2230305A1 (en) * | 1973-05-24 | 1974-12-20 | Unilever Nv | Frozen food moulding machine for fish fingers etc. - shears prod. to non-rectangular shape prior to mould ejection |
| US3977315A (en) * | 1975-02-24 | 1976-08-31 | Bettcher Industries, Inc. | Food press and dies |
| US4072763A (en) * | 1976-09-20 | 1978-02-07 | Clyde Mart | Meat product and method of making same |
| FR2498972A1 (en) * | 1981-01-30 | 1982-08-06 | Nagema Veb K | DEVICE FOR CUTTING FOOD PRODUCTS, PARTICULARLY IN STRIPS, CUBES OR THE LIKE |
| US4474823A (en) * | 1981-05-19 | 1984-10-02 | Nippon Suisan Kaisha, Ltd. | Method of forming fillets |
| DE3402611A1 (en) * | 1984-01-26 | 1985-08-01 | Siegfried 2222 Marne Schwarz | Process and apparatus for the production and preservation of fish pieces, in particular from pollack, cod or similar gadoid species |
| JPS60168353A (en) * | 1984-02-10 | 1985-08-31 | Nichiro Gyogyo Kk | Production of layered frozen food |
| EP0168909A2 (en) * | 1984-07-12 | 1986-01-22 | Stein Associates, Inc. | Frozen block process for vegetable or fruit convenience foods |
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| Title |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1998052725A1 (en) * | 1997-05-22 | 1998-11-26 | Heinz Nienstedt Maschinenfabrik Gmbh | Method for dividing a cubed block of deep frozen food into portions with a precise volume |
| US6210733B1 (en) | 1997-05-22 | 2001-04-03 | Heinz Nienstedt Maschinenfabrik Gmbh | Method for dividing a cubed block of deep frozen food into portions with a precise volume |
| FR2787679A1 (en) * | 1998-12-28 | 2000-06-30 | Davigel Sa | METHOD AND DEVICE FOR FORMING MEAT OR FISH FILLETS UNDER PRESSURE |
| EP1016345A1 (en) * | 1998-12-28 | 2000-07-05 | Societe Des Produits Nestle S.A. | Method and device for forming fish- or meatfillets under pressure |
| WO2000057732A1 (en) * | 1999-03-31 | 2000-10-05 | Aew International Limited | Forming of frozen foodstuffs |
| CN100548600C (en) * | 2004-04-05 | 2009-10-14 | 斯坎瓦格特国际公司 | The use in this device of the method and apparatus of portion cutting of food items and cutting equipment |
| WO2006053601A1 (en) * | 2004-11-16 | 2006-05-26 | Nienstedt Gmbh | Method for producing portions of meat |
Also Published As
| Publication number | Publication date |
|---|---|
| DE4334107C1 (en) | 1995-06-01 |
| NO943728L (en) | 1995-04-07 |
| NO943728D0 (en) | 1994-10-05 |
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